Ders Planı

CLASS 3

CLASS 4

Lesson plan /

Lesson Information

Course Credit
Course ECTS Credit
Teaching Language of Instruction	Türkçe
Level of Course	Associate's Degree, TYYÇ: Level 5, EQF-LLL: Level 5, QF-EHEA: Short Cycle
Type of Course
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?
Course Coordinator	Assist. Prof. Dr. CANSU AKGÜL
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	Analysis principles and practices in the area of fruit and vegetables, applications of this analysis to various foods.
Course Content	Sampling, preparation of samples for analysis, General analysis methods used in fruit and vegetable enterprises; determination of moisture (water) and total dry matter, determination of water soluble and insoluble solids, determination of ash, determination of pH and titration acidity, determination of carbohydrate (sugar), fat, protein and ascorbic acid

Learning Outcomes

The student use this information for understanding the production methods of food production.
Food products, compounds and additives as some knowledge of the production, use of this information.
Food production and quality control laboratory to assess the results with information obtained.
Food production and laboratory conditions as a requirement of the regulations and providing mevzutların points which can detect risk.
Food product processing by following the advances of age can participate in R & D activities.
Food business, and laboratory workflow level of computer use in the computer system to follow.
Able to follow the literature in food technology and a level of language skills to communicate with their colleagues may have.
Microbial and chemical analysis of the food sector, which is important for human health risk not come into being following the detection of a food can.
Food production, storage, production and sales personnel from the fields of hygiene and sanitation conditions in terms of job security can not work.
He/she can observe and interpret theoretical knowledge about the microbiological and chemical analysis with practical researches
Food in general has adopted the moral and ethical values of professional
Learning and can apply what they learn in the field of food regardless of the display.
Food production and management in identifying and seeking solutions to problems related to inappropriate situations, gaining the ability to show.
Doing research on food technology and security solutions to identify and develop the data he obtained.
Food production and food security of information resources related to the use area.
Food Technology in the field of technical education by taking additional uses current techniques and tools.
Food Technology Laboratories, collects data, performing experiments and evaluate the extent of the responsibilities.
In order to follow developments in the field of food effectively takes advantage of information technologies.
He/she determines the risks in a food business and takes precautions
He/she uses the basic laboratory devices used in the laboratory
He/she follows the production and keeps records
He/she plans for food hygiene training and measures of the effectiveness
Food production and safety line on the team works and works effectively
Using the basic knowledge of food is related to the field with a given task are executed independently.
He/she knows the need for lifelong learning and makes its requirements
He/she follows trainings related to the subject
Participates in training programs for professional development in the field of food
He/she knows of a foreign language for follow the innovations in food technology and to communicate eachother
He/she follow food fairs, and professional developments in the field
He/she uses information technologies effectively and prepare presentations
He/she prepare food area, or other matters of social responsibility projects, participate in preparing the application.
He/she use visually, the effective use of written and oral communication.
He/she works several food areas of food legislation specified
He/she follows and implements the legislation related the food industry
He/she follows decumentation by critical control points and quaity assurance and takes precautions
He/she prepare food hyhiene education and operation it.

Weekly Course Subjects

1	Composition of Fruits and Vegetables / Tomato paste pH, black spot
2	Composition of Fruits and Vegetables / Tomato paste in dry substance
3	Composition of Fruits and Vegetables / Tomato paste in dry substance
4	Causes of Degradation of Fruits and Vegetables and Microbiology / Salt analyses in tomato paste
5	Pre-processing in Fruits and Vegetables / Production of canned
6	Pre-processing in Fruits and Vegetables / filtration and net weight of canned
7	Canned Food Production Technology / Conservation bombardment control
8	Midterm
9	Deterioration in Fruit and Vegetable Cans / Pickle production
10	Production of tomato paste technology/ Acidity analyses of pickle.
11	Quality factors of tomato paste/ Ascorbic acid analysis in fruit juice.
12	Jam Marmalade Jelly Production Technology / Sugar picking in fruit juice
13	Chilling and Freezing of Fruits and Vegetables / HMF analysis in molasses
14	Drying Technology/Total acidity analysis in vinegar

Resources

1-Prof. Dr. Bekir Sıtkı Cemeroğlu. Meyve Sebze İşleme Teknolojisi

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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